This delicious and light dessert will be sure to impress!
Ingredients
- 4 egg whites
- 220g caster sugar
- 1 tsp cornflour
- 1 tsp vanilla extract
- 15g flaked almonds
- 125g fresh raspberries
- 1 kiwifruit, peeled and sliced
- Pulp of 1 passionfruit
- 300ml whipping cream
- Icing sugar, for dusting
Method
- Preheat oven to 180°C and line your nöni™ baking tray with baking paper. Scatter flaked almonds over the tray and bake until golden. Set toasted almonds aside and allow the tray to cool. Turn oven down to 140°C.
- Add egg whites to a stand mixer bowl and whisk on medium speed until soft peaks form.
- Add caster sugar ¼C at a time, mixing well between each addition, until the meringue is very thick and glossy and holds its shape.
- Add cornflour and vanilla and mix until just combined.
- Using a spatula, spread the meringue onto the baking paper-lined tray to an even depth of 1.5cm, leaving a 1cm gap from the edge. Smooth the top.
- Bake until a crust forms and the meringue is cooked through — about 30 minutes. Remove from the oven and slide the baking paper with the meringue off the tray. Allow to cool completely.
- Whilst the base is cooling, whip the cream until thick.
- When the meringue is completely cold, return (with baking paper) to the cold tray. Spread an even 1cm thick layer of cream over the meringue, leaving a 1cm gap from the edge. Scatter ¾ of the fruit over the cream layer.
- Starting from one of the short sides, roll up the meringue slowly and as tightly as possible, peeling the baking paper away as you go. Place seam-side down on the tray and refrigerate for 30 minutes.
- Just before serving, top with piped cream, more fruit pieces and the flaked almonds. Drizzle fresh passionfruit over the top and dust with icing sugar.
